Do not drain fruit.Pour all your fruit and condensed milk in a bowl.Mix it up and freeze in a pan or Pyrex dish. ...
Beat sugar and oleo until creamy.Add eggs one at a time. Sift flour and add buttermilk and the rest of ingredients.Bake at 350\u00b0 for 40 to 45 minutes. ...
Mix all fruit in a large bowl and pour on the juice.Let set in a covered bowl for 24 hours.Pour mixture into blender and process until the consistency of jam. ...
Foldyogurt into topping well.Add fruit.Spoon into crust. Freeze until firm (4 hours).Remove 30 minutes before serving (for softer texture).Garnish with fruit and serve. ...
Bring to a boil the liquid drained from beets, vinegar, sugar and seasonings.Pour over beets; stir.Refrigerate overnight before serving. ...
Peel garlic pieces.Pack clean jars with clean cucumbers. Add dill seed and peppercorns to each jar.Cold pack for 10 minutes.Delicious. ...
Melt 1 stick margarine; make a batter of next 4 ingredients. Pour batter into baking dish of melted margarine.Do not stir. Pour 2 cups blackberries into center of batter.Do not stir.If blackberries ...
Combine rhubarb and sugar in glass bowl or crock and let stand overnight.Next day slow boil mixture for 3 full minutes, stirring often.Add gelatin.Bring to boil again.Pour into hot sterile jars.Seal ...
Mix vegetables carefully.Add remaining ingredients. Refrigerate, covered, at least 2 hours.Keeps up to three weeks. ...
Combine gelatin and water. Let stand for 5 minutes. Beat egg yolks slightly in top of double boiler. Stir in lemon peel and juice. Add sugar and salt. Cook over boiling water, stirring until the mix ...